文献
J-GLOBAL ID:201702250548501663
整理番号:17A0660061
Araucaria angustifolia種子コートと評価貯蔵上の植物化学的および微生物学的安定性のポリフェノールと抗酸化活性に及ぼす調理の影響【Powered by NICT】
Effect of cooking on polyphenols and antioxidant activity of Araucaria angustifolia seed coat and evaluation of phytochemical and microbiological stability over storage
著者 (5件):
Sant’Anna Voltaire
(Food Residues Processing Laboratory, Life and Environmental Area, State University of Rio Grande do Sul, Encantado Campus, Encantado, Rio Grande do Sul, Brazil)
,
Sfoglia Natalia M.
(Food Residues Processing Laboratory, Life and Environmental Area, State University of Rio Grande do Sul, Encantado Campus, Encantado, Rio Grande do Sul, Brazil)
,
Mercali Giovana D.
(Food Chemistry Laboratory, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil)
,
Correa Ana Paula F.
(Laboratorio de Bioquimica e Microbiologia Aplicada, Instituto de Ciencia e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil)
,
Brandelli Adriano
(Laboratorio de Bioquimica e Microbiologia Aplicada, Instituto de Ciencia e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
51
号:
8
ページ:
1932-1936
発行年:
2016年
JST資料番号:
B0863A
ISSN:
0950-5423
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)